Campbell, Judy: B.Sc., Hauser, Mechtild, Hill, Stuart B., B.Sc., Ph.D., P.Ag.
Author affiliation: McGill University, Canada Click here for clipping
This paper compares the nutritional characteristics of organic, freshly stone-ground, sourdough breads with conventional breads, highlighting the factors which inhibit or enhance its nutritional value.
Link to source page: http://eap.mcgill.ca/publications/EAP35.htm
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Other titles with similar subject matterFood Nutrient Density
Effect of Diets Based on Foods from Conventional versus Organic Production on Intake and Excretion of Flavonoids and Markers of Antioxidative Defense in Humans
Nutritional Value of Crops as Influenced by Organic and Inorganic Fertilizer Treatments: Results of 12 years’ of experiments with vegetables.